Better Tasting Beer-

Here's an example from a brewery booklet from the 1950's:

"CLEANLINESS OF GLASSES Keep special glasses for beer alone and *nothing else*. Never wash beer glasses with plain soap - use a simple liquid household detergent, rinse and allow to drain without drying. Do not dry beer glasses with a towel as the laundering chemicals (such as soaps and starches) which are left in them will leave a harmful film on the glasses and this will break down the head very rapidly.

"When serving beer, always use fresh glasses which have been dipped in cold water."

 

A perfectly poured beer requires a properly cleaned glass. As a starting point, glassware must be free of visible soil and marks. A beer-clean glass is also free of foam-killing residues and lingering aromatics such as sanitizer.

A freshly cleaned glass should be used for every pour. We recommend that accounts never refill a used glass.

Two systems deliver effective beer glass cleaning:

1. Manual cleaning in the three-tub sink, or

2. Dedicated automatic glass washers.

Manual or Hand Cleaning in the Three-Tub Sink

1. Clean sinks and work area prior to starting to remove any chemicals, oils or grease from other cleaning activities.

2. Empty residual liquid from the glass to a drain. Glasses should NOT be emptied into the cleaning water as it will dilute the cleaning solutions.

3. Clean the glass in hot water and suitable detergent. Detergent must not be fat- or oil-based. Detergents suitable for beer glass cleaning are available through restaurant and bar suppliers.

4. Scrub the glass with cleaning brushes to remove film, lipstick and other residue. Rotate the glass on the brushes to scrub all interior and exterior surfaces. Be sure to clean the bottom of the glass.

5. Rinse glass bottom/butt down in cold water. Water for the rinse should not be stagnant but should be continually refreshed via an overflow tube. If time permits, a double dunk is recommended and preferred.

6. Sanitize in third sink filled with hot water and an appropriate sanitizer.
Sanitizers typically contain chlorine so check the pH and chlorine content of the sanitizing bath periodically to maintain proper conditions. Water temperature should be at a minimum 90ºF. Chlorine concentration should be 100 ppm or at the required local health department concentration.

Automatic glass washing machines

1. Dedicate this machine to cleaning bar and beer glassware only. Do not subject it to food or dairy product residue.
   
2. Use correct detergent, sanitizer and rinse agents in properly metered amounts.
   
3. Check concentrations once each day using kits or follow detergent and sanitizer supplier recommendations.
   
4. Use water temperatures of 130º to 140ºF. High temperature machines designed to operate at 180ºF can be used without additional chemical sanitizers. Please check your health department for local requirements.
   
5. Maintain the machine to assure good water flow through the system including free flow through each nozzle and washer arm.
   
6. Regularly service the machine based on the manufacturer's or installer's guidelines.
   

Handling Clean Glassware

1. Keep glassware clean and odor free after washing:
   
2. Air-dry glassware. Drying glasses with a towel can leave lint and may transmit germs and odors.
   
3. Dry and store glasses in a stainless-steel wire basket to provide maximum air circulation. Similar deeply corrugated baskets or surfaces also work.
   
4. Do not dry or store glassware on a towel, a rubber drain pad or other smooth surface, as they can transfer odors to the glass and slow the drying process.
   
5. Store glassware in an area free of odors, smoke, grease or dust.
   
6. Store chilled glasses in a separate refrigerator away from food products such as meat, fish, cheese or onions as they can impart an odor to the glasses.
   
7. Store beer glasses dry in a chiller. Never use a freezer. Chill glasses at 36° – 40ºF.